Pickled Shrimp Remoulade

Crab Fritters2
Photo by Bill Wisser

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1 pint

  • 1 pint mayonnaise
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped pickled shrimp
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1 pinch Old Bay Spice

Combine all ingredients in mixing bowl. Serve with Stone Crab Fritters. Keeps for up to 5 days in a sealed container in the refrigerator.

  • from Chef Bradley Herron of the Genuine Hospitality Group, Miami, FL

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